Barilla Whole Grain Rotini with Asparagus, Butternut Squash and Oven-Dried Tomatoes
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 45 min | Yield: 6 servings |
great healthy pasta dish.
Ingredients
- 13 1/4 g Whole Grain Rotini
- 2 cups Cherry Tomatoes
- 1 1/2 cups Butternut Squash
- 2 cloves Garlic Clove
- 3 tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper, Black
- 1 lb Fresh Asparagus
Directions
PREHEAT oven to 225 degrees F.
PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
COOK pasta according to package directions.
Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
ADD asparagus to the skillet. Saute for 2 minutes.
REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
DRAIN pasta and add to the skillet. Mix well.
TOP with cheese before serving.
Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic